Korean Winter Solstice Red Bean Porridge with Rice Balls (4 Servings)

Rinse and drain 1 cup dried azuki beans, then put in a large pot with 10 cups water.

Boil 30 minutes over medium-high, then simmer on low for 90 more minutes. If the beans do not mash easily, add hot water and continue cooking.

Cool the beans and cooking liquid 20–30 minutes, then push them through a coarse sieve with a wooden spoon, discarding skins.

Return mashed beans and liquid to the pot; if under 8 cups, add water to bring the total bean mixture to 8 cups.

Mix 2 cups glutinous rice flour with 1/2 tsp salt, 1 tbsp sugar and 1 cup boiling water. Once cool enough to touch safely, knead one minute.

Cover the dough and let rest 20 minutes, then knead another 1–2 minutes. If too sticky, add small amounts of the extra dusting flour.

Roll the dough into 55–60 small rice balls, about 1.3 cm across; lightly dust with 1 tbsp rice flour to prevent sticking.

Bring the bean mixture to a boil, gently stir in rice balls and cook 8–10 minutes. When they float, cut one open to confirm its center is cooked.

Whisk 1/2 cup rice flour with 1 cup water and stir the slurry into simmering porridge. Cook until thickened with no raw flour lumps.

Add 2 tsp salt, adjust to taste, divide into four bowls and serve hot. Let diners sweeten their own bowls if desired.

Chill leftovers in shallow containers within two hours and use within three days per the source. Sticky rice balls can be a choking hazard for young children or people with swallowing difficulties.